Rigatoni: Pecorino and Pepper

Name: Rigatoni: Pecorino and Pepper (Cacio e Pepe)
Cuisine: Italian
Ingredients: 200 g rigatoni; 4 tablespoons extra virgin olive oil; 2 teaspoons ground black pepper; 100 g grated Pecorino Romano, to serve

Cacio e Pepe

Preparation info

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

200 g rigatoni
4 tablespoons extra virgin olive oil
2 teaspoon

Main course
Starter
Vegetarian

Method

Boil the rigatoni until a mite more al dente than you like them. Put the oil and half the pepper in a frying pan, along with 4 tablespoons of the hot pasta water. Add the rigatoni to the pan and sauté for a few moments, until there is no loose water hanging around. Serve with the Pecorino Romano and remaining pepper sprinkled on top.